Midori & Ginger

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1 rating

September 13, 2013

By

Lauren Gordon

For a refreshing halftime drink, try this citrusy winner.

1

Servings

185

Calories Per Serving

Related Recipes

Ingredients

  • 1 part MIDORI® Melon Liqueur
  • Juice from 2 lime wedges
  • 2 parts dry ginger ale

Directions

Pour over ice in a lowball glass.

Nutritional Facts

Servings1

Calories Per Serving185

Total Fat0.2g0.3%

Sugar22gN/A

Protein0.2g0.3%

Carbs24g8%

Vitamin A0.3µgN/A

Vitamin C5mg8%

Vitamin K0.1µg0.1%

Calcium8mg1%

Fiber0.5g1.9%

Folate (food)1µgN/A

Folate equivalent (total)1µgN/A

Iron0.2mg1.3%

Magnesium3mg1%

Niacin (B3)0.1mg0.5%

Phosphorus6mg1%

Potassium33mg1%

Sodium9mgN/A

Have a question about the nutrition data? Let us know.

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Midori Melon Liqueur cocktail recipes

Fill glass half way with ice. Add o.j. and Midori and give a little stir.

Shake and strain into a highball glass.

Pour the Chardonnay, Midori melon liqueur, Southern Comfort and Dr. Pepper into an old-fashioned glass 1/4 filled with ice cubes. Stir well. Top with whipped cream, and sprinkle with hundreds and thousands.

Pour both the melon liqueur and blue curacao in the collins glass and fill with 7-up. Place the slice of lime on the top of the glass.

In a cocktail glass, layer the strawberry liqueur onto the midori. Shake and strain frangelico, and layer onto the strawberry liqueur. On top of the creamy layer, add a couple of drops of red or pink food dye, run a toothpick through the center of each drop to create a heart shape. Garnish with an open strawberry.

Mix all ingredients in a blender with enough ice to freeze. Serve in a tall glass with a lime twist garnish.

Fill glass half full with crushed ice. Add midori, then fill glass the rest of the way full with ginger ale. This should result in a chartreuse colored drink. Add more midori to your taste.

Pour the Midori melon liqueur and peach schnapps into a highball glass filled with ice cubes. Fill with orange juice, stir and serve.

Combine all ingredients (except passion-fruit) in a blender. Blend well and stop. Add passion-fruit, blend again quickly in order to keep seeds intact. Pour into cocktail glasses, and serve.

Shake midori, lemon juice and lime juice with ice, and pour into a highball glass filled with ice. Fill up with sprite and soda to taste. Garnish with a lime wedge and add a straw.

Mix all ingredients together in order, shake once and pour into a glass.

Combine equal parts of each ingredient in a cocktail glass. Stir, and serve.

Pour the liqueurs into a cocktail glass. Add lemonade, and serve.

Pour Midori melon liqueur over ice in a highball glass. Add Sprite, pineapple juice and cranberry juice on top.

Pour the melon liqueur onto two ice cubes in a highball glass. Add a few drops of green curacao, and fill with 7-up or sprite. Pour a few drops of grenadine in a way that will look like its shaping a stripe down the drink.

Shake all three ingredients with ice cubes in a cocktail shaker. Strain into a highball glass, and serve.

Pour ingredients into a cocktail glass, stir and serve.

Add to an ice filled old-fashioned glass. Garnish with a green cherry.

Shake all ingredients with ice and strain into a brandy snifter. Garnish with a maraschino cherry, and serve.

Pour the Midori melon liqueur into a champagne saucer. Top with champagne, and serve.

Pour midori into a highball glass, add sweet and sour until three-quarters full, and fill with sprite. Stir.

Mix ingredients in a boston shaker with cracked ice. In a highball glass or champagne flute (optional), fill glass three quarters full with ice. Pour one tablespoon of cherry juice into the glass before pouring in mixed ingredients. Garnish with two maraschino cherries and lemon wedge. Drink through a straw.

Mix one part of midori (or equivalent melon liqueur) with one part orange juice. Add a splash of grenadine syrup, and serve.

Pour into a highball glass three-quarters filled with ice. Add lemon twist and serve.

Pour the Midori melon liqueur into a highball glass filled with ice cubes. Fill with ginger ale, squeeze in the juice from 2 or 3 lime wedges, and serve.

Shake and strain into an ice-filled collins glass, and add slice. Garnish with a slice of lemon, and serve with straws.

Pour midori and blue curacao into a highball glass with a few ice cubes. Fill with lemonade.

Pour licor 43 and midori into a cocktail glass. Fill with milk, add ice, and serve.

Pour the Midori melon liqueur, strawberry liqueur and banana liqueur into a cocktail shaker one-third filled with ice cubes. Shake well, and pour entire contents into a highball glass. Top with orange juice, and serve.

Place ice in a tin then pour 1/2 oz. of Midori melon liqueur and 1/2 oz. of Rumple Minze. Shake and then strain into a rocks glass.

Mix ingredients and serve in a tall glass over ice.

Pour Zima in a collins glass over ice and then pour the shot of Midori - don't stir. Garnish with a cherry.


What Is Midori?

The word midori means green in Japanese. Midori is also the brand name for a specific liqueur that is distinct in two aspects: color and flavor.

  • The color is a beautiful vivid green and it is often used in cocktails for that characteristic.
  • The flavor is a luscious, sweet melon that pairs well with a variety of other flavors.

Midori was launched in the U.S. in 1978 by the Japanese whiskey and beer maker, Suntory. Quite a bit has changed since that first release party at New York City's famous Studio 54 nightclub and Midori has certainly found its place in the world. Today it rests at 21% alcohol by volume (42 proof).


Thoroughly shake 1¾ oz Absolut vodka, 1 oz Midori, and ½ oz each of Lime Juice and Triple Sec in a shaker. Strain in pre-chilled shot glasses.
[With a simple alteration, you can go for ‘Midori Appletini Shooter’. Just replace Triple sec with apple schnapps. If you choose to make ‘Midori Margarita’, just replace the vodka with tequila.]

Midori Kamikaze-Martini Shooter Drinks


Results - Midori cocktails

Filter by Glasses Style Personal I need your help! I love working on Make me a cocktail, trying to create new functionality for users, to help them create great cocktails from limited budgets or hoards of spirits. But it takes me hundreds of hours and literally thousands of pounds a year to sustain. Unfortuntely with the current upward trend I need your support to keep the site running. If you find any joy, use or help in it, please consider a modest donation - however much you can afford when it comes from the heart, it's the kind of gesture that makes me warm with appreciation. MONTHLY / ONE OFF DONATION ♥ $3 ♥♥ $5 ♥♥♥ $7 ♥♥♥♥ $10 ♥♥♥♥♥ $25

Midori long drinks

Pour both the melon liqueur and blue curacao in the collins glass and fill with 7-up. Place the slice of lime on the top of the glass.

Mix all ingredients in a blender with enough ice to freeze. Serve in a tall glass with a lime twist garnish.

Fill glass half full with crushed ice. Add midori, then fill glass the rest of the way full with ginger ale. This should result in a chartreuse colored drink. Add more midori to your taste.

Pour the Midori melon liqueur and peach schnapps into a highball glass filled with ice cubes. Fill with orange juice, stir and serve.

Shake midori, lemon juice and lime juice with ice, and pour into a highball glass filled with ice. Fill up with sprite and soda to taste. Garnish with a lime wedge and add a straw.

Mix all ingredients together in order, shake once and pour into a glass.

Pour the liqueurs into a cocktail glass. Add lemonade, and serve.

Pour Midori melon liqueur over ice in a highball glass. Add Sprite, pineapple juice and cranberry juice on top.

Pour the melon liqueur onto two ice cubes in a highball glass. Add a few drops of green curacao, and fill with 7-up or sprite. Pour a few drops of grenadine in a way that will look like its shaping a stripe down the drink.

Shake all three ingredients with ice cubes in a cocktail shaker. Strain into a highball glass, and serve.

Pour midori into a highball glass, add sweet and sour until three-quarters full, and fill with sprite. Stir.

Mix ingredients in a boston shaker with cracked ice. In a highball glass or champagne flute (optional), fill glass three quarters full with ice. Pour one tablespoon of cherry juice into the glass before pouring in mixed ingredients. Garnish with two maraschino cherries and lemon wedge. Drink through a straw.

Pour into a highball glass three-quarters filled with ice. Add lemon twist and serve.

Pour the Midori melon liqueur into a highball glass filled with ice cubes. Fill with ginger ale, squeeze in the juice from 2 or 3 lime wedges, and serve.

Shake and strain into an ice-filled collins glass, and add slice. Garnish with a slice of lemon, and serve with straws.

Pour midori and blue curacao into a highball glass with a few ice cubes. Fill with lemonade.

Pour the Midori melon liqueur, strawberry liqueur and banana liqueur into a cocktail shaker one-third filled with ice cubes. Shake well, and pour entire contents into a highball glass. Top with orange juice, and serve.

Mix ingredients and serve in a tall glass over ice.

Pour Zima in a collins glass over ice and then pour the shot of Midori - don't stir. Garnish with a cherry.


Midori long-drink recipes

Shake briskley for 10 seconds and serve in a tall glass over ice.

Add ingredients to a glass with ice.

Fill a Collins glass with ice. Take mixing tin, 1 scoop of ice, add 1 1/2 oz. of Midori, fill with pineapple juice, then add 1/2 oz. of grenadine. Shake and strain into collins glass.

Pour both the melon liqueur and blue curacao in the collins glass and fill with 7-up. Place the slice of lime on the top of the glass.

Pour all ingredients into pint glass. Drink.

Mix all ingredients in a blender with enough ice to freeze. Serve in a tall glass with a lime twist garnish.

Fill glass half full with crushed ice. Add midori, then fill glass the rest of the way full with ginger ale. This should result in a chartreuse colored drink. Add more midori to your taste.

Shake ingredients together in a cocktail shaker half-filled with ice cubes. Strain into a collins glass filled with ice cubes, and serve.

Pour the Midori melon liqueur and peach schnapps into a highball glass filled with ice cubes. Fill with orange juice, stir and serve.

Shake midori, lemon juice and lime juice with ice, and pour into a highball glass filled with ice. Fill up with sprite and soda to taste. Garnish with a lime wedge and add a straw.

Mix all ingredients together in order, shake once and pour into a glass.

Pour liquors into a collins glass filled with ice cubes. Fill with equal parts of pineapple juice and cranberry juice, and serve.

Pour the liqueurs into a cocktail glass. Add lemonade, and serve.

Pour Midori melon liqueur over ice in a highball glass. Add Sprite, pineapple juice and cranberry juice on top.

Pour the melon liqueur onto two ice cubes in a highball glass. Add a few drops of green curacao, and fill with 7-up or sprite. Pour a few drops of grenadine in a way that will look like its shaping a stripe down the drink.

Shake all three ingredients with ice cubes in a cocktail shaker. Strain into a highball glass, and serve.

Pour midori into a highball glass, add sweet and sour until three-quarters full, and fill with sprite. Stir.

Mix ingredients in a boston shaker with cracked ice. In a highball glass or champagne flute (optional), fill glass three quarters full with ice. Pour one tablespoon of cherry juice into the glass before pouring in mixed ingredients. Garnish with two maraschino cherries and lemon wedge. Drink through a straw.

Pour into a highball glass three-quarters filled with ice. Add lemon twist and serve.

Fill highball glass with ice, then add all ingredients. Shake and serve. Garnish with a Lime.

Pour the Midori melon liqueur into a highball glass filled with ice cubes. Fill with ginger ale, squeeze in the juice from 2 or 3 lime wedges, and serve.

Shake and strain into an ice-filled collins glass, and add slice. Garnish with a slice of lemon, and serve with straws.

Pour midori and blue curacao into a highball glass with a few ice cubes. Fill with lemonade.

Fill the Hurricane glass with ice, combine orange juice and sweet and sour mix, splash sprite soda, float grenadine, Garnish with as many cherries as desired.

Fill 1/3 of a cocktail shaker with ice. Add Midori, peach schnapps, and orange juice. Shake until well chilled and pour into highball glass. Fill glass with cold 7-Up. Add an orange slice on top.

Pour the Midori melon liqueur, strawberry liqueur and banana liqueur into a cocktail shaker one-third filled with ice cubes. Shake well, and pour entire contents into a highball glass. Top with orange juice, and serve.

Mix ingredients and serve in a tall glass over ice.

Fill the glass with ice, then about half full with Mountain Dew. Divide the rest of the space in the glass between the Midori Melon and Apple Pucker. Add about one to two tablespoons of the Martinelli's, to your liking.

Pour orange juice in first, then the peach schnapps. Then pour the shot of midori down the side of the glass, so that the midori forms a layer at the bottom of the glass.

Carefully layer ingredients, in order, into an ice-filled hurricane glass. Serve unstirred, garnished with a cherry.

Pour Zima in a collins glass over ice and then pour the shot of Midori - don't stir. Garnish with a cherry.


Results - Stones Ginger Wine cocktails

Filter by Glasses Style Personal I need your help! I love working on Make me a cocktail, trying to create new functionality for users, to help them create great cocktails from limited budgets or hoards of spirits. But it takes me hundreds of hours and literally thousands of pounds a year to sustain. Unfortuntely with the current upward trend I need your support to keep the site running. If you find any joy, use or help in it, please consider a modest donation - however much you can afford when it comes from the heart, it's the kind of gesture that makes me warm with appreciation. MONTHLY / ONE OFF DONATION ♥ $3 ♥♥ $5 ♥♥♥ $7 ♥♥♥♥ $10 ♥♥♥♥♥ $25 What to Look For: Choose pieces that are plump and crisp, not shrunken or fibrous. How to Store: Store unpeeled ginger in the vegetable crisper of your fridge for up to two weeks. Freeze leftovers for up to six months: Break it into 1- to 2-inch pieces and defrost as needed. How to Prep: For easy peeling (and minimal waste), use the edge of a spoon to remove the skin. To julienne, thinly slice against the grain, spread in a row like a deck of cars, and slice lengthwise to create long strands. To mince, turn julienned strips 45 degrees and chop.

Midori Sour

The Midori Sour is an emblem of 1970s excess. Its chief ingredient was launched in the U.S. in 1978 by Suntory, the Japanese company best known for coveted whiskeys and beers. Midori debuted stateside at Studio 54, the notorious New York nightclub, which was a fitting venue for the bright and showy liqueur.

After enjoying much success during the sweet cocktail heyday of the 1980s and ’90s, Midori fell out of favor amid the ensuing craft cocktail renaissance. But recently, it has found renewed life, as bartenders discover new uses for the liqueur’s unique flavor and color. Given its almost singular profile, Midori has few substitutes. So when an occasion calls for a bright green drink or a customer demands a melon-flavored cocktail, Midori is ready to heed the call.

Midori’s flavor is derived from Japanese muskmelons and the cantaloupe-like yubari fruit, which are both infused into neutral grain spirits. Before bottling, the melon spirit is blended with brandy and sugar and dosed with food coloring to achieve its characteristic bright-green color.

Midori can be used in countless drinks, but it’s the Midori Sour that made the liqueur a household name. However, the original recipe is more punchline than classic. Most versions disguise Midori’s melon flavor with corn-syrup-rich sour mix, similar to how a Margarita can be degraded with fake sour mix or allowed to shine with fresh juice. This recipe, mixed with fresh-squeezed lemon and lime juices and topped with soda water, brings the drink into the 21st century.


Ginger Candy Recipe

Ginger is one of those spices that does everything. Rather than seeing it as a “Jack of all trades” without ever truly performing well in one area, I see it as a renaissance spice doing it all and doing it extremely well.

Ginger originally comes to us from Asia and nowadays most of the ginger found in North America is grown in Jamaica.

Fresh vs. Dried Ginger

Ginger is found fresh in most US grocery stores all year round. Quality ginger is firm and vibrant looking. If ginger at your store is wrinkled or soft, request that fresher ginger be made available.

If you take a bite of fresh ginger, you’ll notice it’s quite spicy! If you compare fresh ginger with dried ginger, you’ll notice that the dried ginger is even spicier. Fresh ginger is classified as warming, while dried ginger is hot. Because of this we use them for different purposes, with more caution being used with dried ginger, as it is more heating.

You know how some people can experience discomfort after eating food that is too spicy for them? The same principle applies here.

Benefits of Ginger

Let’s look at a few ways in which ginger can be used.

Ginger tea is often drunk after meals to help with the digestive process. Anytime a meal doesn’t sit right with me, I reach for ginger tea and any digestive disturbances are calmed quickly.

But why wait to drink ginger after eating when you can include it in your meals!

Ginger is a powerful antimicrobial, which is why, like garlic, it has been traditionally used in cooking to help preserve foods and keep them safe for eating. We regularly add ginger to our meals, especially those involving meat.

Ginger is also the herb of choice for motion sickness. When making first aid kits for those who often get car sickness, I include ginger candy and ginger tincture both work quickly to quell the nausea.

Ginger excels at helping relieve many different kinds of pain.

Ginger can calm spasms, making it a great ally for women with menstrual cramping. Ginger can reduce pain receptors and is often used by those with osteoarthritis and rheumatoid arthritis to reduce pain. It works especially well for those with arthritic pain who also feel cold or who know that heat can relieve the pain.

Herbalist Steven Buhner recommends cooled ginger tea as an external wash for burns. Not only does it prevent infection, it also acts as a pain reliever.

Ginger is a perfect herb for many symptoms of colds and the flu.

Fever: In the beginning stages of a fever when you feel cold and are shivering, a strong ginger tea is a great way to help your body warm up. In herbalism we call this a stimulating diaphoretic.

Congestion: Ginger keeps mucous flowing and can break up thick congested mucous in the sinuses and lungs. We call this a stimulating expectorant.

Sore Throat: Ginger is antimicrobial and pain relieving. Taken as a tea or as an infused honey it soothes painful sore throats.

Coughs: I recently came down with a cold and I was coughing nonstop especially at night when I laid down to sleep. I found that by sucking on a ginger candy it quelled my cough and relieved my sore throat, and I was soon sleeping peacefully.

Now…ever want to know how to make candy? This is healing candy. :)

Ginger Candy Recipe

Ginger candy can bring welcome relief for colds and the flu or even motion sickness but is also a sweet and spicy treat.


Watch the video: Midori Frosty Fruit (December 2021).